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Author Notes:These delicious and hearty chilies can be either vegetarian or vegan, For Vegan - just use vegetable stock and don’t add the cheese. Either way, they’re delicious and satisfying. —Chris Paulk

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Serves 4-6

8
Poblano peppers-roasted peeled and seeded

1
cup Quinoa

1
cup Orange Juice

1
cup Chicken or vegetable stock

1/2
teaspoon salt

6
Shitake Mushrooms Finely Diced

1 /2
Butternut squash

1/2
cup Dried Currants

1/2
cup Toasted Pecans -chopped

1/2
teaspoon Ground Coriander

1/2
teaspoon Ground Cumin

1/2
cup Feta -diced into small dice

HEAT THE OVEN TO 450*

PLACE THE QUINOA, ORANGE JUICE AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.

N A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.

PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. REMOVE FROM THE WATER AND DICE THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.

ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.

FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.

YOU CAN SERVE THESE ON A POOL OF ROASTED TOMATO SAUCE, WITH A MANGO SALSA OR TANGY TOMATO VINAIGRETTE.